Journeyman’s Food + Drink, which has gained much attention, including “Best Restaurant” nods, will transition to Bronze Quail Restaurant & Bar in the new year. The new restaurant will continue to offer an adventurous 6-course Chef’s Tasting Menu, for which Journeyman’s Executive Chef Zach Geerson became well-known, but focus at Bronze Quail will be placed on an a la carte menu presented by Executive Chef Mark Piepkorn to highlight seasonal bounty, as well as incredible culinary technique with modern applications.
“For me, the ‘journey’ veers off the current path as I return to my roots and family across the country,” commented Chef Geerson, who will continue to focus on Progressive American dishes as he pursues his passion in the culinary industry. “When I met Chef Mark Peipkorn, I knew that we shared something special and I can’t think of a better person to take this restaurant into the next chapter of its story.”
BRONZE + QUAIL
Bronze, an earth element associated with humility, sturdiness and being grounded, will be seen throughout the menu in familiar and approachable dishes, executed with new and exciting detours. Chef Piepkorn will continue to offer progressive American dishes that combine classical and modern techniques, contrasting flavors and seasonal ingredients in interesting and unusual ways.
“The Quail is our State Bird here in California,” commented Chef Piepkorn, who is familiar with Fullerton, having served as an opening chef for the Pickled Monk. “The combination of the two words best represents who we are as California-inspired and focused with a humility and sturdiness in what we offer. It’s something that resonates with our entire team, and we hope it does the same with our guests, as we continue to build on what Journeyman’s began.”
Bronze Quail will offer a full a la carte menu in the main dining room, as well as on the patio and in the bar.
Dishes representative of Chef Piepkorn’s menu include Roasted Squash with goat’s milk yoghurt, tarragon-roasted seasonal squash, chicory and béarnaise ice cream; a savory Lava Cake with smoked alligator, parsnip silk and duck heart sprinkles; Bronze Quail with a seasonal stuffing, carrots three ways, barley porridge croquette and fermented maple syrup jus; and an 8-ounce Vintage Beef Ribeye with potato trifle, blue cheese and a bordelaise sauce.
Bronze Quail will offer a full a la carte menu throughout the entire restaurant.
“We want to emphasize our rich bar program at Bronze Quail and give our loyal guests who’ve been with us since the very beginning of Journeyman’s, an opportunity to see us more frequently to enjoy our imaginative à la carte dishes and highly creative beverages,” commented Bar Director Steven Hayden, who was part of the opening team at Journeyman’s. “My focus has been on creating innovative scratch-made cocktails and mocktails that follow the same culinary philosophy as our kitchen. I want to highlight our thoughtfully crafted drinks, house-made bitters, liqueurs and hand-carved ice.”
Hayden currently offers more than 30 signature drinks on his menu. The beverages include a selection of Aperitifs with low ABV, served with house citrus tonic; more intricate “Shaken Not Stirred” cocktails that highlight Hayden’s creativity, as well as takes on classic cocktails; Spirit Forward drinks that feature house-made bitters and are served over hand-carved ice or straight up; and nearly a dozen Old Fashioned variations, served with the appropriate citrus peels and house-made bitters.
His menu also features a thoughtful selection of Craft Mocktails, created for guests who wish to abstain from alcohol or who just want to partake in a refreshing non-alcoholic beverage. Hayden makes a Faux Gin from scratch to utilize in a few of his mocktails to create cocktail-inspired beverages with universal appeal.
“I am always inspired by the dishes coming out of our kitchen and they give way to modernist-style cocktails are always evolving,” explained Hayden, who works with sustainability in mind, utilizing everything from leftover berries used for infusions to make alcoholic gelato, to using the pulp from juiced pineapples to make basil-salted pineapple chips for a tiki drink. “Recently, I created a Mezcal-Tomato cocktail featuring a clarified cocktail aspic, smoked chicken heart, eucalyptus-avocado-tomato liqueur granita, house-made cilantro-lime amaro meringue that was dehydrated, and garnished with mini chilies and coriander flowers from my back yard. It was a cocktail meant to be eaten with a spoon.”
After spending nearly a decade developing his skills as bartender and server at various restaurants, Hayden returned to his hometown of Fullerton looking for something new and exciting. Fate took him to Citizen Kitchen at the Hotel Fullerton. There, he deepened his understanding of craft cocktails, gastronomy and global, contemporary cooking. Working side-by-side with Chef Geerson opened his mind and allowed a deep passion to form. After two years of learning, growing and creating, Hayden stepped into the role of Bar Director at Journeyman’s and Citizen Kitchen.
“It’s hard to classify the style and vibe at Bronze Quail – the only limitations we have to creating and progressing are the ones set by ourselves,” continued Hayden. “We want to deliver a rich culinary experience. The goal is to have guests trust us and what we’re doing here, so that it gets them excited to try new things and partake in the adventure we set to create.”
ABOUT BRONZE QUAIL
Bronze Quail is located at the Hotel Fullerton (1500 S. Raymond Avenue in Fullerton). It is open for service Tuesday through Thursday from 5:30 – 10:30 p.m. and Friday and Saturday from 5:30 – 11:30 p.m. Reservations recommended for dinner in the Dining Room; bar and patio seating is offered on a first-come, first-served basis. For more information, visit www.journeymanfood.com.